Cumin Veggie and Quinoa Bowl
1 hr, 10 mins
1 hr, 20 mins
• 1 ½ cup Anthony’s Goods White Quinoa • 3 cups water • ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • 1 yellow onion, diced • 3 cloves garlic, minced • 1 tbsp olive oil • 4 tsp Anthony’s Goods Cumin • 1 tsp Anthony’s Goods Turmeric • 2 tsp smoked paprika • ¼ tsp cayenne pepper • 1 zucchini, sliced • 1 yellow squash, sliced • 1 head cauliflower, cut into florets • 1 28 oz can crushed fire-roasted tomatoes • Salt, to taste • Golden raisins, for topping (optional)
Cumin is the star of the show in this vegetable-packed recipe. Warming spices and hearty quinoa make this dish the ultimate comfort food. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set the chickpeas aside. 2. In the meantime, add the quinoa to another medium pot with the water. Bring to a boil, then reduce to a simmer. Cook until all of the water is absorbed (about 15 mins). 3. In a large pan, add the onion and olive oil. Saute until the onion is soft and translucent, then add the minced garlic and cook for an additional minute. 4. Add the cumin, turmeric, smoked paprika and cayenne pepper and cook for a minute or two, until fragrant, then add the crushed tomatoes, zucchini, squash, cauliflower, and chickpeas. Stir to combine. Let the vegetables cook for 15-20 minutes, until tender. 5. Serve the vegetables on a bed of quinoa and sprinkle with golden raisins for a touch of sweetness, if desired.